The process is simple but transformative. Parks starts by washing her potatoes and rubbing them with avocado oil.
While she prefers to leave the skin on for added texture, peeling them is also an option. After halving the potatoes, she places them in a pot with a cup of water, a pinch of sea salt, and enough stock — chicken, beef, or vegetable — to cover them.
The secret, according to Parks, is that boiling potatoes in stock locks in flavor and creates a creamier texture. “They’ll be delicious,” she promises in her video, which has garnered thousands of likes and shares since it was posted.
Putting the hack to the test
Curious to see if stock-boiled potatoes really lived up to the hype, food enthusiasts conducted side-by-side tests, boiling one batch of potatoes in chicken stock and another in plain water. The results were striking.
Not only did the stock-boiled potatoes have a richer, more robust flavor, but their texture was noticeably creamier compared to the grainier water-boiled batch. Without any extra seasoning, the stock-boiled potatoes stood out as a flavorful, cohesive side dish that could easily complement a variety of main courses.
